B00CU1W244_EBOK

1 SERVE =
2 units protein
3 units vegetables
3 units fats
Spice-rubbed
tomato and gr
SERVES 4 PREP 20 mins, plus mar
COOK 10 mins
1½ tablespoons extra virgin olive oil
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried thyme
finely grated zest and juice of 1 lemon
800 g skinless chicken thigh fillets, trimmed of fat,
cut into 3 cm pieces
300 g green beans, trimmed
TOMATO AND GREEN OLIVE SALAD
½ red (Spanish) onion, finely sliced
1 tablespoon extra virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
600 g tomatoes, cut into 1 cm
thick slices
60 g stuffed green olives, quartered
1
2
3
4
5
Easy to prepare and coo
overnight, making for a
In a small bowl, combine
smoked paprika, cumin,
juice and a few grinds of
marinate for at least 30 m
For the salad, soak the o
15 minutes, then drain. C
smoked paprika in a bow
and sliced onion, season
gently. Leave to stand for
the flavours to meld.
Heat a barbecue or charg
lightly with salt, then coo
through. Remove from th
lemon juice.
Meanwhile, steam or boil
just tender, then drain.
Serve the grilled chicken
and green olive salad alo